Sunday, 25 May 2008

Vietnamese Spring Rolls


  • 8 rice wrapper
  • 8 large cooked shrimp - peeled
  • 3 tablespoons chopped fresh mint leaves
  • 2 leaves lettuce, chopped
  • 1 clove garlic, minced
  • carrot
  • onion
  • noddles (potato starch noodles chap cha noodles)
  • sweet chili dipping sauce

You can buy the wrappers in homepluse they are next to noodles the cooked shrimp are in the freezer fish area, you could buy shrimp peel them and cook them. But the frozen cooked ones defrost under running water in 10 mins.
Sweet chili sauce is also in homepluse and you can get mint plants for 2000 won everywhere in the summer.
So chop all the veg you would like (I use carrot red bell pepper and spring onion the colors look good through the rice paper). Chop it nice and fine. Cook some chicken or pork if you don't like shrimp.
Cook your noodles in a little chicken stock.
Dip you rice paper in a little water
add some noodles, some veg , some meat of fish and mint, a little garlic if you like and some lime juice if you like .
Roll and serve.

Here is a video link on how to make spring rolls


<[ P . t ]-> 17 December 2008 at 17:45  

hey, just stumbled across your blog and saw this post :)

theres another way in which my mom makes it. she uses rice paper, king prawns (instead of the shrimp), pork (boiled and then thinly sliced), lettuce, noodles (vermicelli are great!), and mint leaves. for the dipping sauce, its simple: boiling water, squeeze of lemon, chilli paste, fish sauce and finally some sugar to counterbalance the sourness of the lemons!

just thought I'd share this with you! =)

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